Bolognese-Style Veal Cutlet (Cotoletta alla Bolognese)

Method

1. Ask your butcher for a thick milk-fed veal rib chop, leaving the bone attached but removing the backbone. Also ask for the extra piece of meat between the ribs so the cutlet is thick and substantial.
2. Trim excess fat from the meat and debone the rib slightly to prevent curling during cooking.
3. Lightly beat the meat with a mallet to even out the thickness, being careful not to flatten it too much.
4. Season the meat with salt and pepper.
5. Prepare three breading stations: flour in one, beaten eggs in another (add a little water if too thick), and panko breadcrumbs in the third.
6. Dredge the cutlet completely in flour, then dip in egg, then coat evenly with panko, pressing lightly to adhere.
7. Heat a generous amount of clarified butter in a large pan over medium-high heat.
8. Fry the breaded cutlet until golden brown and crispy on both sides, about 4-5 minutes per side. Use a spoon to baste the top with hot butter.
9. Remove the cutlet and drain on a rack set over a baking sheet (or use forks to suspend it) to keep it crisp.
10. Wipe the pan clean and add a little fresh clarified butter.
11. Return the cutlet to the pan over medium-low heat.
12. Place thin slices of Parma ham on top of the cutlet to cover it.
13. Generously grate Parmigiano Reggiano over the ham, letting it fall into the pan.
14. Add a splash of meat broth to the pan to create steam and help melt the cheese.
15. Cover the pan with a lid and cook for 1-2 minutes, until the cheese is melted and the ham is heated through.
16. Serve immediately, with the bone removed if desired. Enjoy hot.